Fritto misto
Item 1 of 1
This classic fritto misto recipe comes from master of frying, Pasquale Torrente. The chef even has his own brand of semolina which he uses to dust the fish before frying, but feel free to use any good quality version you can get your hands on. This recipe is all about the freshness of the seafood used – there are no tricks to hide behind, so make sure you’re only buying the best. Fresh anchovies can be hard to find in the UK, so swap them out for small sardines, if unavailable.
First published in 2018
Ingredients
Metric
Imperial
Fritto misto
- 1kg fresh anchovies
- 4 red mullet, very small
- 500g of squid
- 250g of red prawns
- 500g of mixed fish fillets, sliced
- semolina, for dusting (Pasquale has his own brand of semolina but any good quality fine semolina will do)
- oil, for deep-frying (Pasquale uses Frienn branded oil, but you can use a similar light oil if you can't get hold of it)
SAVE RECIPE
Method
1
Preheat the oil to 170°C in a deep-fryer or deep pan of oil
- oil, for deep-frying (Pasquale uses Frienn branded oil, but you can use a similar light oil if you can't get hold of it)
2
Gut and wash the anchovies and red mullet, then pat dry with kitchen paper. Clean the squid, removing the tentacles from the bodies, and slice the bodies into rings
- 4 red mullet, very small
- 1kg fresh anchovies
- 500g of squid
3
Ensuring all of the seafood is nice and dry, dust evenly with semolina that has been liberally spread out on a tray, ensuring the semolina gets inside the cavities and crevices of the fish. Place the dusted seafood in a strainer and tap lightly to ensure any excess has been removed
4
Fry in batches until golden, ensuring the oil comes back to temperature before cooking the next batch. Serve immediately with lemon wedges
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